Haahor Koni Aloo Pitika, Bengali Luchi and Bilahi Tok

Ingredients

• 2 cup Maida (also known as all-purpose flour)
• 2 tbsp Ghee (melted, for the dough (moyan))
• 0.75 tsp Salt
• 1 tsp Sugar (helps with a soft texture)
• 0.5 cup Warm Water (adjust as needed)
• 2 cup Vegetable Oil (for deep frying)

Instructions

1. 1

   Prepare the Dough (10-12 minutes)

   • In a large mixing bowl, combine the maida, salt, and sugar. Whisk them together to ensure even distribution.
   • Pour the melted ghee over the flour. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs. This step, called 'moyan', is crucial for soft, flaky luchis.
   • Gradually add warm water, a little at a time, and begin to knead. Continue kneading for 8-10 minutes until you have a smooth, pliable, and semi-soft dough. It should be firm but not hard, and not sticky.
2. 2

   Rest the Dough (30 minutes)

   • Cover the dough with a damp kitchen towel or a lid.
   • Let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, which makes the luchis easier to roll and helps them puff up perfectly during frying.
3. 3

   Divide and Roll the Luchis (10 minutes)

   • After resting, knead the dough again for one minute to smoothen it out.
   • Divide the dough into 16 equal-sized small balls. Roll them between your palms to make them smooth and crack-free.
   • Apply a drop of oil to your rolling surface and rolling pin. Take one dough ball and roll it into a thin, even circle about 3-4 inches in diameter. Avoid using dry flour for dusting as it will burn in the oil.
4. 4

   Fry the Luchis (15 minutes)

   • Heat the oil in a deep kadai or pan over medium-high heat. To check if the oil is ready, drop a tiny piece of dough into it. If it sizzles and rises to the surface immediately, the oil is at the perfect temperature.
   • Carefully slide one rolled luchi into the hot oil. It will sink and then float up.
   • As it floats, gently press the center with the back of a slotted spoon. This encourages it to puff up completely like a balloon.
   • Once puffed, flip it over and cook for another 15-20 seconds. Luchis are traditionally pale white or a very light cream color, not golden brown.
   • Quickly remove the luchi from the oil and place it on a wire rack or a plate lined with paper towels to drain excess oil.
5. 5

   Serve Immediately

   • Repeat the frying process for all the remaining luchis.
   • Luchis are best enjoyed hot and fresh, right out of the kadai. Serve immediately with your favorite curry, such as Aloo Dum, Cholar Dal, or Kosha Mangsho.

Ingredients

• 500 g Tomatoes (ripe and finely chopped)
• 2 tbsp Mustard Oil
• 1 tsp Panch Phoran (A five-spice blend of fenugreek, nigella, cumin, mustard, and fennel seeds)
• 2 pcs Dried Red Chilies (broken in half)
• 0.25 tsp Turmeric Powder
• 2 tbsp Jaggery (grated or powdered, adjust to taste)
• 0.5 tsp Salt (or to taste)
• 0.25 cup Water (use if needed to prevent sticking)

Instructions

1. 1

   Prepare the Tempering (Tadka)

   • Place a heavy-bottomed pan or kadai over medium heat. Add the mustard oil and heat it until it just begins to smoke. This step is crucial to mellow its pungent flavor.
   • Immediately reduce the heat to low. Add the dried red chilies and the panch phoran.
   • Allow the spices to sizzle and splutter for about 30-45 seconds until they become fragrant. Be careful not to burn them, as this will make the chutney bitter.
2. 2

   Cook the Tomatoes

   • Add the finely chopped tomatoes to the pan along with the turmeric powder and salt.
   • Stir everything well to combine with the tempered spices.
   • Cover the pan and cook on low to medium heat for 10-12 minutes. Stir occasionally to prevent sticking. The tomatoes should break down and become very soft and mushy.
3. 3

   Sweeten and Simmer

   • Uncover the pan and add the grated jaggery. Stir continuously until the jaggery dissolves completely into the tomato mixture.
   • Using the back of your spoon or a potato masher, gently mash the tomatoes to achieve a smoother, more cohesive texture.
   • If the chutney looks too thick, add a splash of water. Let it simmer uncovered on low heat for another 5-7 minutes, until it thickens to a jam-like consistency and you see a slight sheen of oil separating at the edges.
4. 4

   Cool and Serve

   • Turn off the heat and let the Bilahi Tok cool down to room temperature. The flavors will meld and deepen as it cools.
   • Serve as a side dish with rice, dal, and other Assamese preparations. It can be stored in an airtight container in the refrigerator.